Grilled Potato Wedges

For a big flavor boost, coat potatoes with seasoned oil before grilling, but save the oil. After potatoes are grilled, toss them in it again. The rosemary will burn off on the grill, but what’s left in the infused oil adds amazing flavor.

Ingredients

2 pounds large Yukon Gold or russet potatoes

3 garlic gloves, minced

1/3 cup olive oil

1 to 2 tablespoons chopped fresh rosemary

Salt

Cracked black pepper

How to Make It

Step 1

Cut potatoes into wedges (about 6 pieces each). Place in a large bowl; add remaining ingredients, tossing to coat.